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- 20 g of butter
- 1 tablespoon of canola oil
- 8 lamb chops
- 4 slices of bacon, cut into strips
- 1 teaspoon plain flour
- 500 g thick peeled potatoes
- 3 thickly sliced carrots
- 1 brown onion cut into wedges
- 1 small leek, thickly sliced
- 150 g cabbage, thinly sliced
- 500ml Massel * Meat-style liquid stock
- 2 tablespoons finely chopped fresh flat-leaf parsley
* Massel is recommended by the best recipes in Australia
Heat butter and oil in saucepan or large saucepan over high heat.
Add chops and cook until golden brown on each side.
Add bacon and cook until crisp. Remove and rest on a paper towel.
Sprinkle flour on the plate and stir to combine.
Remove from heat and place half of the potato, carrot, and bacon on the bottom of the plate.
Arrange the chops in a single layer over the bacon and layer the remaining vegetables and bacon.
Pour enough broth to cover, then bring to a boil over high heat.
Reduce heat to low, cover and simmer for at least 1.5 hours or until meat is very tender and sauce is slightly reduced.
Season well and sprinkle with parsley and serve.
- 1 saucepan
I use lamb necks or chops.
I cut the onion into 16 segments.
If you like the sound of this recipe, you may also like these Marinated Lamb Chops.
Irish lamb stew